ONION AND ONION PRODUCTS

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Storing of onion means controlling the respiratory system in such a way that there is no formation of dead cell in the body or formation of dead cells are very negligible amount for a certain period of time in the extant regulated temperature and humidity controlled room or building. Generally onion store for 4 months without any deterioration at the temperature 0-4oC, with R.H. 80-95%.

The onions are perishable commodity and can not be stored for a long time after harvest in a ordinary conditions. Dehydration is simply, effective and economical for preserving the onions during seasons of abundance and using them during off seasons. Onion powder is used chiefly as a constituent in various food products i.e. this is sold to manufacturing concerns as a industrial raw material, hotels, restaurants, caterers and domestic consumption. Onion powder has also good export market. Therefore, has a very good scope for new entrants.

Dehydrated Onions have been produced in small quantities since the nineteenth century. Onion is an important vegetable crop grown in India and forms a part of daily diet in almost all households throughout the year. India is the second largest producer of onion in the world. Onion is one of the most important but perishable groups known. It is also used for medical purpose. But due to non-availability of appropriate post-harvest storage facilities, 20-25% of the total produced onions are wasted, which in terms of value amounts to crores of rupees. Unprocessed foods are susceptible to spoilage by biochemical processes, microbial attack and infestation. The right post harvest practices such as good processing techniques, and proper packaging, transportation and storage (of even processed foods) can play a significant role in reducing spoilage and extending shelf life.
Among various methods of preservation, dehydration of vegetables is one of the most popular and oldest methods. Dehydration increases the storage period of vegetables and make them available throughout the year and even in off-season, thus supplying the important nutrients in a concentrated form. Dehydrated foods are more concentrated source of minerals than any other preserved form of foodstuff. Almost all dehydrated onion products like-kibbled, sliced, rings (half & full), large kibbled, minced (in various cut sizes), chopped, granulates and powder forms are not new to households & restaurants. It has good potential in food processing industries, defense, pharmaceutical industries, hotels and restaurants, caterers, etc.
In the food processing field, dehydration is sometimes described as the removal of 85% or more of water from a food substance, by exposure to thermal energy by various means. The main advantages of dehydrated onions are that they are easy to store, being lighter in weight and smaller in bulk than fresh or other processed onions. They are cheap to pack compared with canned goods. They do not require refrigerated storage as do frozen onions and the contents of a container can be used some time after opening provided they are not dehydrated. Dried onion is now available in market in the powdered or kibled form. The composition of the fresh and dried forms is given. The kibbled form has moisture content of about 10% microscopically onion powders shows abundant parent chymatous cells.
In India dehydration of many food products especially vegetables and some fruits are in practices at home and industry level throughout year. As a whole the products have fair market demand. There is a good scope and good market potential in such products and new entrepreneurs should venture in such projects.
Capacity : 1800 MT/Annum
900 MT/Annum Dehydrated Onion
(Chopped and Sliced)
900 MT/Annum (Dehydrated Onion Powder)

Dehydrated Onions have been produced in small quantities since the nineteenth century. A 100 percent export oriented unit is one, which would export its entire production, except for the permitted levels of rejects. The main advantages of dehydrated onions are that they are easy to store, being lighter in weight and smaller in bulk than fresh or other processed onions. They are cheap to pack compared with canned goods. They do not require refrigerated storage as do frozen onions and the contents of a container can be used some time after opening provided they are not dehydrated. When establishing a dehydration industry, considerable thought should be given to the procurement of fresh onions for dehydration. To operate a dehydration plant efficiently, a constant supply of onions is required and this involves considerable organization. Ideally a dehydration factory should handle only one type of onion over long periods, so as to avoid the necessity of cleaning down all the machinery and altering the grading and cutting settings etc. when changing from one variety to another. In the food processing field, dehydration is sometimes described as the removal of 85% or more of water from a food substance, by exposure to thermal energy by various means. Thermal dehydration reduces volume of the product, increases shelf life, and lowers transportation cost. There is no clearly defined line of demarcation between drying and dehydrating, and latter sometimes being considered as a supplement of drying. Usually, the direct use of solar energy, as in the drying of raisin, lay etc. is not lumped with dehydrating. The term dehydration also is not generally applied to situations where there is a loss of water as the result of evaporation.
Uses
Dehydrated onions are used chiefly as a constituent in various food products i.e. they are sold to manufacturing concerns as an industrial raw material and demand for dehydrated onions is a function of the demand of these food products. However there is a demand for dehydrated onions for use as curlinary onions, both by large catering concerns institutions and industrial canteens; and for domestic use. The other use of dehydrated onions is in the manufacture of dried soups once virtually the sole outlet for these products, but now declining in relative importance, as other applications including use in canned soups and stews, baby foods, fish, meat and bakery products and more recently in dried `ready meals' have been developed.
Market Survey
In India dehydration of many food products especially vegetables and some fruits are in practices at home and industry level throughout year. these dehydrated products are the largest export products for international markets & international clients who desire for quality products. These products are 100% export oriented to countries like UK, Canada, Germany, Poland, Finland, Denmark, Australia, Spain, Italy, Greece, UAE, France, Belgium, Netherlands, South Africa, Latvia, Brazil, Colombia, Chile, Argentina, Saudi Arabia, Bahrain, Philippines, Korea, New Zealand, Japan, Singapore, Israel, South Africa, Russia, East European countries and many more. Thus export potential of onion is quite high and already a large number of dehydration plants in operation in many parts of the country. Drying of onion flakes has the potential to not only reduce the storage losses but it also helps in stabilizing the price. The food processing industry has been slated for accelerated growth. It is projected to be a futuristic industry and it is anticipated that, over the years, it will emerge as a leading player in the global markets. As a result, the industry is seen to be witnessing feverish activity.

Dehydrated Onions have been produced in small quantities since the nineteenth century. Dehydrated onions were supplied to British naval expeditions in the mid-nineteenth century and dehydrated onions have been produced in sizable quantities during subsequent wars, primarily for consumption by armed forces, but also for civilian use. Since the quality of these products when dehydrated compared unfavorably with fresh vegetables or other types of processed onions, their usage declined rapidly after each war. However the processing techniques employed in the production of dehydrated onions have been improved greatly since World War II, particularly since the late nineteen fifties, and as a result the quality of dehydrated vegetables has much improved. At the same time the demands for convenience foods have been increasing and dehydrated onions have benefited accordingly. The main advantages of dehydrated onions are that they are easy to store, being lighter in weight and smaller in bulk than fresh or other processed onions. They are cheap to pack compared with canned goods. They do not require refrigerated storage as do frozen onions and the contents of a container can be used some time after opening provided they are not dehydrated. The newest dehydration process appears to be a variation on the air-drying process and is based on the principle of vapor pressure differentials, using air circulated around the onions at relatively low temperatures to `sweat' the water from the food. It is reported that this method of dehydration prevents a crust forming on the outside of the pieces of food and that the low temperatures have less effect on flavour, texture, colour and vitamin contents of onion then, of the higher temperatures used in conventional hot air-drying methods. When establishing a dehydration industry, considerable thought should be given to the procurement of fresh onions for dehydration. In most countries onions for dehydration are grown almost exclusively on contract to the processors. The contracts are made up of a year in advance and cover such aspects as acreage, planting periods, varieties of onions, field inspection, and stage of maturity for harvesting, delivery dates, grading and prices. To operate a dehydration plant efficiently, a constant supply of onions is required and this involves considerable organization. Buying supplies of fresh onion from the market is rarely practicable since varieties grown for the fresh market may be un suitable for processing and continuity of supply cannot be assured. It is usually found that specialization in processing one or two types is more profitable then production of wide range of dehydrated onions. Ideally a dehydration factory should handle only one type of onion over long periods, so as to avoid the necessity of cleaning down all the machinery and altering the grading and cutting settings etc. when changing from one variety to another.
USES & APPLICATION
Dehydrated onions are used chiefly as a constituent in various food products i.e. they are sold to manufacturing concerns as an industrial raw material and demand for dehydrated onions is a function of the demand of these food products. However there is a demand for dehydrated onions for use as curlinary onions, both by large catering concerns - institutions and industrial canteens; and for domestic use. The other use of dehydrated onions is in the manufacture of dried soups-once virtually the sole outlet for these products, but now declining in relative importance, as other applications including use in canned soups and stews, baby foods, fish, meat and bakery products and more recently in dried `ready-meals' have been developed. So far as possible both merchants and users were consulted in due course. Since there are relatively few dried soup manufacturers, it was possible to contact a majority of the users in this class. Retail outlets obtain supplies largely from food manufacturers. The different market sectors account for varying proportions of demand for dehydrated onions. Dehydrated onion slices and pieces are sold to all four market sectors. Pizza and other fast food, snack foods, food service packs, stuffing mixes, pickled products, meat products, sea food products, gravies, canned foods, salad dressing, dips, bottle packs, pet food, rice mixes, soups, potato salad, seasoning, wet and dry salsa, specialty foods, curry powder, bakery topping, gourmet sauces, seasoning and in many other snacks or as ingredients.
MARKET SURVEY
Onion is an important vegetable crop grown in India and forms a part of daily diet in almost all households throughout the year. India is the second largest producer of onion in the world 7 onion is one of the most important but perishable groups known. It is also used for medical purpose. But due to non-availability of appropriate post-harvest storage facilities, 20-25% of the total produced onions are wasted, which in terms of value amounts to crores of rupees. Unprocessed foods are susceptible to spoilage by biochemical processes, microbial attack and infestation. The right post harvest practices such as good processing techniques, and proper packaging, transportation and storage (of even processed foods) can play a significant role in reducing spoilage and extending shelf life. The industry consists of segments like processed fruits and vegetables, cereal based products, dairy products, meat, poultry and fishery products, beverages and confectionary. The global processed food market is estimated at $3.2 trillion. The Indian food market is estimated at $182 billion. Food processing industry in India is growing at 14% annum. The total food production in India is likely to double in the next ten years and there is an opportunity for large investments in food and food processing technologies.The Indian government has formulated Vision 2015, to triple the size of the food processing industry, from the current $ 70 b to around $ 210 b, enhancing her global share to 3%, increasing value addition to 35%, from the current 20% and raising the level of processing of perishables to 20%.
PRESENT MANUFACTURERS
Accelerated Freeze Drying Co. Ltd.
Canning Industries Cochin Ltd.
Chordia Food Products Ltd.
Darlco Cannings Ltd.
Farm Enterprises Ltd.
Finns Frozen Foods (India) Ltd.
Flex Foods Ltd.
Indo-French Biotech Enterprises Ltd.
Jain Irrigation Systems Ltd.
Kartikeya Agro Products Ltd.
Kissan Products Ltd. [Erstwhile]
L M P Gujarat Agro Exports Ltd.
Maharashtra Agro-Inds. Devp. Corpn. Ltd.
Orient Vegetexpo Ltd.
S Y P Agro Foods Ltd.
Saachin Floritech Ltd.
Saraf Foods Ltd.
Suvarna Florex Ltd.

Onion is one of the most important commercial vegetable crops grown in India. Both immature and mature bulbs are used as vegetable and condiment. It contains vitamin B and a trace of vitamin C and also traces of iron and calcium. The outstanding characteristic of onion is its pungency, which is due to a volatile oil known as allyl-propyl disulphide. Onions compared with other fresh vegetable are relatively high in food energy, intermediate in protein content and rich in calcium and riboflavin.
Dehydrated Onions have been produced in small quantities since the nineteenth century. The main advantages of dehydrated onions are that they are easy to store, being lighter in weight and smaller in bulk than fresh or other processed onions. They are cheap to pack compared with canned goods. They do not require refrigerated storage as do frozen onions and the contents of a container can be used some time after opening provided they are not dehydrated.
The newest dehydration process appears to be a variation on the air-drying process and is based on the principle of vapor pressure differentials, using air circulated around the onions at relatively low temperatures to `sweat' the water from the food. It is reported that this method of dehydration prevents a crust forming on the outside of the pieces of food and that the low temperatures have less effect on flavor, texture, color and vitamin contents of onion then, of the higher temperatures used in conventional hot air-drying methods.
Uses & Applications
Dehydrated onions are used chiefly as a constituent in various food products i.e. they are sold to manufacturing concerns as an industrial raw material and demand for dehydrated onions is a function of the demand of these food products. However there is a demand for dehydrated onions for use as curlinary onions, both by large catering concerns - institutions and industrial canteens; and for domestic use.
The other use of dehydrated onions is in the manufacture of dried soups-once virtually the sole outlet for these products, but now declining in relative importance, as other applications including use in canned soups and stews, baby foods, fish, meat and bakery products and more recently in dried `ready-meals' have been developed.
Most popular applications
Pizza and other fast food, snack foods, food service packs, stuffing mixes, pickled products, meat products, sea food products, gravies, canned foods, salad dressing, dips, bottle packs, pet food, rice mixes, soups, potato salad, seasoning, wet and dry salsa, specialty foods, curry powder, bakery topping, gourmet sauces, seasoning and in many other snacks or as ingredients.
?
Market Survey
Onion is an important vegetable crop grown in India and forms a part of daily diet in almost all households throughout the year. India is the second largest producer of onion in the world. Onion is one of the most important but perishable groups known. It is also used for medical purpose. But due to non-availability of appropriate post-harvest storage facilities, 20-25% of the total produced onions are wasted, which in terms of value amounts to crores of rupees. The right post harvest practices such as good processing techniques, and proper packaging, transportation and storage (of even processed foods) can play a significant role in reducing spoilage and extending shelf life. The industry consists of segments like processed fruits and vegetables, cereal based products, dairy products, meat, poultry and fishery products, beverages and confectionary. The global processed food market is estimated at $3.2 trillion. The Indian food market is estimated at $182 billion. Food processing industry in India is growing at 14% annum. The total food production in India is likely to double in the next ten years and there is an opportunity for large investments in food and food processing technologies.
Among various methods of preservation, dehydration of vegetables is one of the most popular and oldest methods. Dehydration increases the storage period of vegetables and make them available throughout the year and even in off-season, thus supplying the important nutrients in a concentrated form. Almost all dehydrated onion products like - kibbled, sliced, rings (half & full), large kibbled, minced (in various cut sizes), chopped, granulates and powder forms has good potential in food processing industries, defense, pharmaceutical industries, hotels and restaurants, caterers, etc.
In India dehydration of many food products especially vegetables and some fruits are in practices at home and industry level throughout year. There are some nutritional loses but these products are useful in many food preparation, it is readily available for Whole year. India's food processing industry is expected to benefit from this and grow to around $260-billion from the present USD 200-billion in the next 6-years, according to industry expert. It is estimated that potential for processed foods is estimated to reach from Rs 8,200-billion to Rs13, 500-billion by 2014-15. India produces 41% of the world's mangoes, 30% of cauliflowers, 28 per cent of tea, 23% of cashews, 36 per cent of green peas and 10% of onions.
The Indian food production is estimated at 500 million tonnes and food processing industry has immense potential. India is a large and growing market for food products as it is growing at about 1.6% annum.
Non-availability of onion during off-season creates major problem in the market. Hence, if they are processed and stored during peak season and made available during this period, then they command premium. With growing incomes, changing lifestyles and hectic daily schedule, market for dehydrated onion is growing especially in urban areas. Dehydrated products are the largest export products for international markets & international clients who desire for quality products. These products are 100% export oriented to countries like UK, Canada, Germany and many more.

Onion is one of the most important commercial vegetable crops grown in India. Both immature and mature bulbs are used as vegetable and condiment. It contains vitamin B and a trace of vitamin C and also traces of iron and calcium. The outstanding characteristic of onion is its pungency, which is due to a volatile oil known as allyl-propyl disulphide. Onions compared with other fresh vegetable are relatively high in food energy, intermediate in protein content and rich in calcium and riboflavin.
Dehydrated Onions have been produced in small quantities since the nineteenth century. The main advantages of dehydrated onions are that they are easy to store, being lighter in weight and smaller in bulk than fresh or other processed onions. They are cheap to pack compared with canned goods. They do not require refrigerated storage as do frozen onions and the contents of a container can be used some time after opening provided they are not dehydrated.
The newest dehydration process appears to be a variation on the air-drying process and is based on the principle of vapor pressure differentials, using air circulated around the onions at relatively low temperatures to `sweat' the water from the food. It is reported that this method of dehydration prevents a crust forming on the outside of the pieces of food and that the low temperatures have less effect on flavor, texture, color and vitamin contents of onion then, of the higher temperatures used in conventional hot air-drying methods.
Uses & Applications
Dehydrated onions are used chiefly as a constituent in various food products i.e. they are sold to manufacturing concerns as an industrial raw material and demand for dehydrated onions is a function of the demand of these food products. However there is a demand for dehydrated onions for use as curlinary onions, both by large catering concerns - institutions and industrial canteens; and for domestic use.
The other use of dehydrated onions is in the manufacture of dried soups-once virtually the sole outlet for these products, but now declining in relative importance, as other applications including use in canned soups and stews, baby foods, fish, meat and bakery products and more recently in dried `ready-meals' have been developed.
Most popular applications
Pizza and other fast food, snack foods, food service packs, stuffing mixes, pickled products, meat products, sea food products, gravies, canned foods, salad dressing, dips, bottle packs, pet food, rice mixes, soups, potato salad, seasoning, wet and dry salsa, specialty foods, curry powder, bakery topping, gourmet sauces, seasoning and in many other snacks or as ingredients.
?
Market Survey
Onion is an important vegetable crop grown in India and forms a part of daily diet in almost all households throughout the year. India is the second largest producer of onion in the world. Onion is one of the most important but perishable groups known. It is also used for medical purpose. But due to non-availability of appropriate post-harvest storage facilities, 20-25% of the total produced onions are wasted, which in terms of value amounts to crores of rupees. The right post harvest practices such as good processing techniques, and proper packaging, transportation and storage (of even processed foods) can play a significant role in reducing spoilage and extending shelf life. The industry consists of segments like processed fruits and vegetables, cereal based products, dairy products, meat, poultry and fishery products, beverages and confectionary. The global processed food market is estimated at $3.2 trillion. The Indian food market is estimated at $182 billion. Food processing industry in India is growing at 14% annum. The total food production in India is likely to double in the next ten years and there is an opportunity for large investments in food and food processing technologies.
Among various methods of preservation, dehydration of vegetables is one of the most popular and oldest methods. Dehydration increases the storage period of vegetables and make them available throughout the year and even in off-season, thus supplying the important nutrients in a concentrated form. Almost all dehydrated onion products like - kibbled, sliced, rings (half & full), large kibbled, minced (in various cut sizes), chopped, granulates and powder forms has good potential in food processing industries, defense, pharmaceutical industries, hotels and restaurants, caterers, etc.
In India dehydration of many food products especially vegetables and some fruits are in practices at home and industry level throughout year. There are some nutritional loses but these products are useful in many food preparation, it is readily available for Whole year. India's food processing industry is expected to benefit from this and grow to around $260-billion from the present USD 200-billion in the next 6-years, according to industry expert. It is estimated that potential for processed foods is estimated to reach from Rs 8,200-billion to Rs13, 500-billion by 2014-15. India produces 41% of the world's mangoes, 30% of cauliflowers, 28 per cent of tea, 23% of cashews, 36 per cent of green peas and 10% of onions.
The Indian food production is estimated at 500 million tonnes and food processing industry has immense potential. India is a large and growing market for food products as it is growing at about 1.6% annum.
Non-availability of onion during off-season creates major problem in the market. Hence, if they are processed and stored during peak season and made available during this period, then they command premium. With growing incomes, changing lifestyles and hectic daily schedule, market for dehydrated onion is growing especially in urban areas. Dehydrated products are the largest export products for international markets & international clients who desire for quality products. These products are 100% export oriented to countries like UK, Canada, Germany and many more.

Onion is one of the most important commercial vegetable crops grown in India. India is the second largest producer of onion in the world. Onion is one of the most important but perishable groups known. Due to non-availability of appropriate post-harvest storage facilities, 20-25% of the total produced onions are wasted, which in terms of value amounts to crores of rupees. The global processed food market is estimated at $3.2 trillion. The Indian food market is estimated at $182 billion. Food processing industry in India is growing at 14% annum. The total food production in India is likely to double in the next ten years and there is an opportunity for large investments in food and food processing technologies. In India dehydration of many food products especially vegetables and some fruits are in practices at industry level throughout year, it is readily available for Whole year. India's food processing industry is expected to benefit from this and grow to around $260-billion from the present USD 200-billion in the next 6-years, according to industry expert. Dehydrated products are the largest export products for international markets & international clients who desire for quality products. These products are 100% export oriented to countries like UK, Canada, Germany and many more.

Onion powder is made by dehydrating onions and grinding them down to a fine powder. It is a common seasoning and a component of spice mix. Onion powder replaces the taste of onions when used in recipes. The powder can be combined with other herbs and spices to create rubs, spice mixes, drinks and dressings. Applications include pasta, pizza, and grilled chicken. It is a common component of seasoned salt. Non-availability of onion during off-season creates major problem in the market and causes price fluctuations, which directly affects the consumer. Hence, their processing and availability during this period commands premium.
With growing incomes, changing lifestyles and hectic daily schedule, market for dehydrated onion is growing especially in urban areas. The dehydrated onion processors in India are expanding their capacities significantly to meet the fast growing global demand. Many units are increasing their production capacity to fulfill the increasing demand of cold-weather countries like Germany, France, the US, the UK and South Africa. The entry of multinational companies into snack food business has also pushed the demand for dehydrated onions. The boom has also seen a few units from surrounding parts going in for expansion.
Few Major Players are listed below:
Aarkay Food Products Ltd.
Coduras Exports Ltd.
Gujarat Dehyd Foods Ltd.
Jain Irrigation Systems Ltd.
L M P Gujarat Agro Exports Ltd.
Orient Vegetexpo Ltd.
S Y P Agro Foods Ltd.
Tirupati Vegpro (India) Ltd.
Unique Organics Ltd.

Onion is one of the most important commercial vegetable crops grown in India. Both immature and mature bulbs are used as vegetable and condiment. It contains vitamin B and a trace of vitamin C and also traces of iron and calcium. The outstanding characteristic of onion is its pungency, which is due to a volatile oil known as allyl-propyl disulphide. Onions compared with other fresh vegetable are relatively high in food energy, intermediate in protein content and rich in calcium and riboflavin.
The main advantages of dehydrated onions are that they are easy to store, being lighter in weight and smaller in bulk than fresh or other processed onions. They are cheap to pack compared with canned goods. They do not require refrigerated storage as do frozen onions and the contents of a container can be used some time after opening provided they are not dehydrated. The newest dehydration process appears to be a variation on the air-drying process and is based on the principle of vapor pressure differentials, using air circulated around the onions at relatively low temperatures to `sweat' the water from the food.
Onion is an important vegetable crop grown in India and forms a part of daily diet in almost all households throughout the year. onion is one of the most important but perishable groups known. It is also used for medical purpose. The global processed food market is estimated at $3.2 trillion. The Indian food market is estimated at $182 billion. Food processing industry in India is growing at 14% annum. In India dehydration of many food products especially vegetables and some fruits are in practices at home and industry level throughout year. The Indian food production is estimated at 500 million tonnes and food processing industry has immense potential. India is a large and growing market for food products as it is growing at about 1.6% annum. Thus, it is a good project for entrepreneurs to invest.

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